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justinkhanna
38
Nov 17, 2017
Soup there it is!
This is the best time of year to buy larger cuts of protein and use the entire thing. My favorite right now and one of the best budget options (especially if you're cooking for two) is a whole chicken. Butcher the legs off and make a simple braise flavored with tomato and serve it with polenta, roast the breasts and slice them with a coconut milk thai curry and some rice & then oven roast the bones to make a deep and flavorful chicken stock...
Take that stock, dice some root vegetables (celery root, carrot, parsnip, rutabaga), add some leftover shredded chicken, some hearty aromatics (garlic, parsley or thyme) and let that all simmer together for 20 minutes until the vegetables are tender. From there you can take it wherever you want! I like making dumplings and adding them to that fortified broth for a super simple chicken and dumplings. 3+ meals out of one bird, and depending on how you would make those braised legs or that Thai curry those could be "soup" too! All some of my favorites that my girlfriend and I definitely enjoy at home this time of year...
Ruudh
32
Nov 17, 2017
justinkhannaI'm all about using the whole animal. But could you elaborate about oven roasting the carcass? You just put what's left in the oven and roast it? The drippings make the stock? You don't use any extra liquid or anything?
justinkhanna
38
Nov 18, 2017
RuudhYeah! I'd just drizzle some neutral oil on the bones, roast it at 400 degrees until beautiful color, and use any drippings you have. Cover those roasted bones with water and simmer slowly until it's at the flavor you'd like!
Ruudh
32
Nov 19, 2017
justinkhannaI never roasted the bones before, but makes sense now I think about it. Will be doing that next time! Thanks :)
phoenixsong
1055
Jul 28, 2018
justinkhannaNice reusing of the bones, I do that too after roasting lamb legs. Gives the soup greater body and depth of flavor (not to mention nutrients too)!
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